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4.9 from 63 votes

Cashew Shrimp and Mango Stir Fry

This cashew shrimp stir fry is a super simple weeknight meal! Made with bell peppers and mango, it is delicious over rice and comes together in 25 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound raw, peeled and deveined shrimp
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon coconut oil
  • 1 bell pepper, chopped
  • ½ red onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • ¼ cup soy sauce
  • 3 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 2/3 cup whole cashews
  • 1 cup chopped mango, (or 1 mango, chopped!)
  • 4 green onions, thinly sliced
  • lime wedges, for serving
  • jasmine rice, for serving

Instructions

    Cup of Yum
  1. Pat the shrimp dry with a paper towel. Sprinkle the with salt and pepper.
  2. Heat a large skillet or pot over medium heat and add the coconut oil. Once melted, add the shrimp in a single layer (- you may have to do this in batches!). Cook until just pink and opaque, about 2 minutes per side. Remove the shrimp and place them on a plate.
  3. With the skillet still over medium heat, add in the peppers, onions, garlic and ginger. Sprinkle in a pinch of salt and pepper and stir. Cook, stirring occasionally, until the veggies soften, about 5 to 6 minutes. Add the shrimp back in to the skillet.
  4. In a bowl, whisk together the honey, soy sauce, vinegar and toasted sesame oil. Pour it into the skillet and bring it to a simmer, stirring often. Cook for 3 to 4 minutes. Stir in the cashews and the mango and cook for 1 to 2 minutes more, just until they are warmed through. Sprinkle the mixture with sliced green onions.
  5. Serve the shrimp immediately with jasmine rice or your favorite noodles. Add a wedge of lime for spritzing.